Fisherman's Wharf-Style Clam Chowder in Bread Bowl |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this! Ingredients:
2 tablespoons diced salt pork or 1 slice bacon |
1 finely chopped onion |
1 finely chopped celery |
1 medium potato, peeled and diced |
2 tablespoons all-purpose flour |
2 cups clam juice |
1/4 teaspoon dried thyme |
1 cup chopped canned clams |
1 cup heavy cream |
2 drops tabasco sauce |
salt and pepper |
1 1/2 lbs bread, bowl |
Directions:
1. Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
2. Transfer to a plate and set aside.
3. Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
4. Sprinkle flour over the mixture and stir into a paste.
5. Add clam juice, potato and thyme.
6. Increase heat and bring ingredients to a boil.
7. Reduce to low and simmer for 15 minutes, or until potatoes are tender.
8. Add clams and stir in cream.
9. Continue to simmer for 5 minutes until thick and creamy.
10. Add salt, pepper and Tabasco sauce.
11. Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
12. Serve hot.
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